Spinach Lasagna Roll Ups

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Step up dinner with this easy and beautiful Spinach Lasagna Roll Ups recipe! It has a classic cheesy ricotta filling rolled up in long pasta and topped with the best homemade marinara sauce and melty mozzarella cheese. This is a fun way to recreate a traditional lasagna while keeping all the great flavors you love.

If you love a good lasagna recipe like my homemade lasagna or a pasta substitute style recipe like this eggplant version, then this roll-up pasta bake will undoubtedly inspire you to try more ways to enjoy the classic. Pair with a salad or bread for a full family-friendly dinner.

why you’ll love this Lasagna Roll Ups Recipe

• Easy to make. Each part of this lasagna recipe comes together pretty easily. Preparing the noodles for rolling, mixing the spinach and cheese filling, and assembling the rolls with a 3 ingredient marinara sauce is so easy and fun.
• A fun new way to eat lasagna. This individual-size lasagna roll-up recipe is a beautiful display of delicious food. It’s so fun to make these little pasta rolls full of all your favorite flavors of a classic vegetarian lasagna!
• Versatile filling with many possibilities. You can swap the ricotta for cottage cheese for a similar cheese-based filling or use a non-dairy filling full of hearty vegetables like sauteed mushrooms.

Ingredients to make Spinach Lasagna Roll Ups

• Lasagna noodles: This recipe makes 12 individual lasagna rolls or one box of noodles. I suggest making a couple extra for any breaks when par-cooking them.
• Spinach: For the filling, I use frozen spinach. The trick to getting it to set well is to drain the spinach from excess liquid.
• Cheese filling: The filling combines ricotta cheese and Parmesan as the base (use rennet-free Parmesan for vegetarians). Mix the cheese with an egg to help bind it for a thick layer that holds together while baking. The lasagna cheese filling is flavored with garlic, fresh basil, and spices (Italian seasoning, salt, pepper, and red pepper flakes) and combined with the spinach for a delicious roll-up.
• Marinara sauce: Use store-bought jarred sauce, or try my homemade marinara sauce. I love making my own red sauce from scratch and freezing it in mason jars whenever I need it for a recipe. It’s much more wholesome and delicious when you make your own!
• Mozzarella cheese: This final touch of melty, stringy cheese is exactly what completes this lasagna roll-up recipe.

How to make Spinach Lasagna Roll Ups

Just like making a classic lasagna, there are two components to the recipe: the filling and then the assembly. It is easy to make, not much more laborious than a whole lasagna, and just as flavorful and delicious! To prepare for assembling the lasagna rolls, start by cooking the lasagna noodles according to the packaging to al dente and preheat the oven.

Prepare Filling and Roll Ups

1. While the pasta cooks, make the filling by adding the well-drained spinach to a bowl with the ricotta, parmesan, an egg, garlic, and spices.
2. Use a fork to mix the filling together until the spinach is evenly distributed throughout and any large chunks are broken up.
3. After draining the noodles, work quickly to assemble the roll ups by laying a noodle out and spreading the ricotta filling over the surface.
4. Roll it up into a spiral from the bottom of the noodle, repeating with the remaining lasagna pasta.

Bake stuffed Lasagna Roll ups

1. Add some marinara sauce to the bottom of a baking dish in an even layer.
2. Place the filled pasta rolls on top of the sauce in rows. You will have four rows of three stuffed noodles in the baking dish.
3. Add the remaining marinara sauce on top of the lasagna roll ups and sprinkle the tops with mozzarella cheese. Cover the dish with foil and bake.
4. When almost done, remove the foil and bake a few more minutes until the cheese is melty and bubbly.

Tips for making Vegetarian Lasagna Roll Ups

1. Keep it al dente! Don’t forget about those noodles! These roll ups bake for a while in the oven, so make sure you only cook the lasagna noodles al dente; you don’t want them to be mushy!
2. Work quickly! Rolling the noodles is not difficult, but they can get a little sticky if they sit too long after you drain them. Ensure your filling is ready to go as soon as you drain the noodles. If things get a little sticky, you can spray your work surface and the noodles with olive oil spray.
3. Use long lasagna noodles. The smaller ones will work just fine, but the long ones are easier to roll and have a better presentation in the end.
4. Drain the spinach well. When you thaw frozen spinach, you’ll notice it releases lot of liquid, so I highly suggest taking the extra step of draining the spinach very well. You can use a kitchen towel, cheesecloth, and even paper towels to squeeze the spinach.

popular substitutions & additions

• Add cooked chicken. This changes it from a vegetarian recipe but makes it a little more hearty. You can use ground chicken or cubed chicken breast.
• Add other ground meat. Again, this does change this from a vegetarian lasagna, but you can also add cooked ground beef or ground turkey.
• Add more veggies. You can really hearty up the marinara sauce by adding in some extra veggies. Try diced zucchini, cauliflower, mushrooms, corn, or bell peppers. Just chop them up small, cook until soft, and mix them into the marinara. You could add other greens to the ricotta mixture, such as cooked kale.
• Switch out the lasagna noodles. Keep this same great recipe but use large stuffed shells instead of noodles. You can fill them up and bake them the same way. It’s a great way to enjoy the same meal but with a different presentation.
• Replace the ricotta. Small curd cottage cheese is an excellent substitute if you are in a pinch or just don’t like ricotta.

what to serve with your Easy Lasagna Roll Ups

• Kale Pear Salad
• Roasted Beet Feta Salad
• Strawberry Pecan Salad
• Caesar Salad with Kale

how to store & reheat Spinach Lasagna Roll Ups

If you have leftovers from this vegetarian lasagna recipe, you can store them in the fridge in an airtight container. For the best results when reheating, I recommend adding it back to a baking dish, covering it with foil, and heating it in the oven until warmed through.

how long will Lasagna Roll ups last in the fridge?

Store cooked leftovers for up to 3-4 days in the fridge.

can I freeze Vegetarian Lasagna Roll Ups?

Because of the ricotta filling, I don’t suggest freezing lasagna roll-ups, as the consistency will be altered while freezing and thawing. Because it is already assembled, it would be difficult to reconstitute the separated filling.

Frequently asked questions

The easy Lasagna Roll Up recipe with spinach is such a fun way to make a classic. It’s a meatless pasta with a ton of creamy, cheesy flavor enveloped in a saucy marinara for an easy family dinner and weeknight meal. It’s also elegant enough to serve for special occasions for a stunning display.

More pasta recipes:

• Heirloom Tomato Lasagna
• Easy Homemade Lasagna
• Eggplant Lasagna
• Spaghetti Squash Lasagna
• 3-Cheese Stuffed Shells
• Arrabiata Pasta with Shrimp
• Creamy Cajun Chicken Pasta
• Zucchini Ravioli
• Roasted Cherry Tomato Pasta
• Shrimp Orzo Salad
• Zucchini Lasagna

If you try this feel good Spinach Lasagna Roll Ups recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Spinach Lasagna Roll Ups

Spinach Lasagna Roll Ups are filled with the best ricotta spinach filling all rolled up and baked with marinara and melty cheese for a delicious family dinner and a new fun way to enjoy a classic.

5 from 82 votes

Author Yumna Jawad

Servings 4 servings

Course Entree, Main Dish, Pastas

Calories 418

Prep Time 15 minutes mins

Cook Time 42 minutes mins

Total Time 57 minutes mins

Ingredients

  

1x2x3x

• ▢ 12 lasagna noodles
• ▢ 1 10 ounce bag frozen chopped spinach , thawed
• ▢ 1 15 ounce container ricotta cheese
• ▢ ⅓ cup grated Parmesan cheese
• ▢ 1 egg
• ▢ 2 cloves garlic grated
• ▢ 2 tablespoons chopped fresh basil plus more for garnish
• ▢ 2 teaspoons Italian seasoning
• ▢ ¼ teaspoon salt plus more for pasta water
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon crushed red pepper
• ▢ 1 ½ cups prepared marinara sauce
• ▢ ⅓ cup grated low-moisture mozzarella cheese

Instructions

• Preheat the oven to 375˚F. Bring a large pot of lightly seasoned water to a boil. Add lasagna noodles and cook until al dente, about 8 minutes.
• While the pasta cooks, make the filling. Drain the cooked spinach thoroughly, extracting as much excess water as possible. Place drained spinach in a medium bowl and add ricotta, Parmesan cheese, egg, garlic, basil, Italian seasoning, salt, pepper and crushed red pepper flakes. Mix with a fork to combine, making sure to break up any large chunks of spinach so it’s evenly distributed.
• Add about ½ cup of marinara sauce to the bottom of a 9 by 13-inch baking dish and spread into an even layer. Set aside.
• When the pasta is al dente, drain and set aside in a colander. Working quickly, place one lasagna noodle on a clean work surface. Spread about 2 to 3 tablespoons of prepared ricotta filling evenly all over the surface of the noodle, then roll into a spiral. Place in the baking pan on top of the marinara. Repeat this process with all of the noodles and filing. You should wind up with 4 rows of 3 lasagna roll ups in your baking pan.
• Drizzle the remaining marinara sauce on top of the lasagna roll-ups, then sprinkle with mozzarella cheese. Cover the pan tightly with foil and bake for 35 minutes.
• Uncover the pan, then bake for an additional 5 minutes or until the cheese is very melty and bubbly.

Equipment

Mixing Bowl Set

Measuring Cups and Spoons

5 Piece Cookware Set

Rectangular Porcelain Baking Dish

Notes

Storage: If you have leftovers from this vegetarian lasagna recipe, you can store them in the fridge in an airtight container for 3-4 days. For the best results when reheating, I recommend adding it back to a baking dish, covering it with foil, and heating it in the oven until warmed through.

Use long lasagna noodles. The smaller ones will work just fine, but the long ones are easier to roll and have a better presentation in the end.

Drain the spinach well. When you thaw frozen spinach, you’ll notice it releases lot of liquid, so I highly suggest taking the extra step of draining the spinach very well. You can use a kitchen towel, cheesecloth, and even paper towels to squeeze the spinach.

Nutrition

Calories: 418kcal, Carbohydrates: 70g, Protein: 18g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 54mg, Sodium: 801mg, Potassium: 519mg, Fiber: 5g, Sugar: 6g, Vitamin A: 711IU, Vitamin C: 7mg, Calcium: 197mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian

Cuisine American, Italian

Course: Entree, Main Dish, Pastas